Ya Kun Kaya Toast Yakun Kaya Toast

Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Ya Kun Kaya Toast

18 China St., No. 01-01 Send to Phone
65-6438 3638
This local chain of coffee shops is an all-day favorite among those not counting calories.


Breakfast & Lunch daily, Dinner Mon.-Fri.

* Click here for rating key

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Ya Kun Kaya Toast Restaurant Review

: Since 1944, this chain of air-conditioned kopitiams, a local term for coffee shop, has been a breakfast and lunch favorite for its thinly sliced white bread toast spread generously with kaya, a creamy mixture of coconut and egg infused with fragrant pandan leaves and sweetened with brown sugar. Generous butter slabs melt on contact with the just char-grilled bread squares. Thick, black coffee and half boiled eggs round out the minimalist menu at this family-run enterprise, modernized and expanded by the founder's children to include outlets overseas. Still, this original Chinatown address boasts local flavor that simply can’t be fully exported, like the old-timers who congregate here daily. Over the years, other toppings have been added to the bread-based menu including peanut butter, cheese and even ice cream. Iced blended coffee and tea drinks topped with whipped cream also are available. However, for out-of-towners and Singaporeans alike the real draw is the classic kaya toast, a Singapore edible institution. Other locations.

Best Rosé Wines

For refreshing wines perfect for a hot day, take a look at GAYOT's Best Rosé Wines. See the list.


GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.


The charm of Provence right on your table.

Read the article and see photos.

Whisky Fudge RecipeA Whisky Fudge Recipe for a (very) sweet moment and treat.

Get the recipe.